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On those days when you know that you’re going to be running around like a chicken with its head cut off, you need to make this dish. Frittatas are a great vehicle for whatever ingredients you have on-hand and can be enjoyed for breakfast, lunch, or dinner. Did I mention it’s also a one-pot meal?

I realized many years ago during my weight loss adventures if I substituted egg whites for whole eggs in my omelettes and frittatas that I could have more gluttonous ingredients so I would not feel so deprived. For this particular frittata I have included all my guilty pleasures…bacon, potatoes, and cheddar cheese. Yes, you read that correctly. However, I also had to balance it out by adding a bunch of spinach (literally one whole bunch). This recipe proves you can have anything you want…in moderation!

Turn the heat up to medium and add the scallions to the bacon fat. Cook for 1 minute. Add the potato slices and season heavily with salt and pepper. Cook the potato slices until golden brown and cooked through, about 7 minutes.

Add the chopped spinach.(There will be a lot of spinach…don’t worry!) The spinach will eventually wilt down to half the amount. You can add a lid to the pan to speed up the wilting process. Season again with salt and pepper.

After all the spinach has been wilted, add 1 tsp of garlic oil to the spinach and potato mixture and add the eggs whites. Add the cubed cheddar cheese and reserved bacon and stir the egg whites a few times just to incorporate all the ingredients together. Let the frittata cook for 2-3 minutes to set on the bottom without stirring. Then put the pan into the oven and cook for another 3-4 minutes until the egg whites are cooked through. Serve immediately or at room temperature.